CREME ANGLAISE I
Spice with ground cinnamon or cloves, if desired.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Nutrition Facts : Calories 109.3 calories, Carbohydrate 6.3 g, Cholesterol 95.5 mg, Fat 8.8 g, Protein 1.3 g, SaturatedFat 5.1 g, Sodium 10.3 mg, Sugar 5.6 g
GINGER CREME ANGLAISE
The spicy ginger flavor and thick, velvety texture of this sauce contrast well with the sweet-tart, crumble-topped crisp. Prep and Cook Time: 30 minutes, plus at least 1 hour of chilling time. Notes: You can make this sauce up to 3 days ahead and chill it, covered.
Provided by wp
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Whisk cream, milk, sugar, ginger, and salt in a small pot. Bring to a simmer over medium heat, stirring to help sugar dissolve. When mixture begins to bubble around edges of pot, remove from heat.
- Fill a large metal bowl halfway with ice and cold water and set aside. Put egg yolks in a bowl, whisk lightly, and whisk in about 1/2 cup hot cream mixture. Pour egg-cream mixture back into pot and whisk to blend. Cook over medium-low heat, stirring with a heatproof spatula, until mixture reaches 160° to 165° on an instant-read thermometer and thickens a little bit, 5 to 8 minutes.
- Strain crème anglaise through a fine-mesh strainer into a medium bowl and set in a larger bowl of ice and cold water. Stir frequently until chilled, about 10 minutes. Chill, plastic wrap pressed against surface, at least 1 hour and up to 3 days.
- Note: Nutritional analysis is per 2-tbsp. serving.
Nutrition Facts : Calories 109, Carbohydrate 6.7, Cholesterol 73, Fat 8.7, Fiber 0.0, Protein 1.3, SaturatedFat 5.1, Sodium 20
GINGER CRèME ANGLAISE
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and ginger and remove pan from heat. Scrape seeds from vanilla bean with a knife into pan, reserving pod for another use.
- While half-and-half mixture is heating, in a bowl with an electric mixer whisk together eggs and sugar until light and fluffy. Add hot half-and-half mixture in a stream, beating, and transfer to a saucepan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thickened (170°F. on a candy thermometer), but do not let it boil and strain through a fine sieve into a metal bowl. Set bowl in a larger bowl of ice and cold water and cool sauce, stirring occasionally. Chill sauce, covered, at least 2 hours, or until very cold. Crème anglaise may be made 2 days ahead and chilled, covered.
GINGER CRèME ANGLAISE
Steps:
- Cut gingerroot into 4 pieces and smash with flat side of a knife. In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil). While mixture is heating, in a bowl whisk together yolks and sugar until smooth. Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. (Crème anglaise may be made 3 days ahead and chilled, covered. Bring crème anglaise to room temperature before serving.)
GINGERBREAD CAKES WITH EGGNOG CREME ANGLAISE & SPICED CARAME
This recipe is from Chocolatier Magazine December 2001, by Julia Usher. It's a great holiday dessert.
Provided by Kristenblakley
Categories Low Protein
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 32
Steps:
- Make eggnog creme anglaise: in med saucepan, combine sugar and cream.
- Bring to a boil. over med high heat, stirring occasionally to dissolve sugar.
- Place egg yolks and salt in a bowl and whisk until blended. Set aside.
- Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook.
- Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon.
- Immediately strain into a bowl set over a larger bowl filled with ice. Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg.
- Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours.
- Make Spiced Caramel Sauce.
- Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand.
- Bring to a boil over med high heat. Stirring to dissolve sugar.
- Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely.
- Remove from heat and immediately pour in cream. Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined.
- Cool pour into container and refrigerate can be warmed before serving.
- Gingerbread Cakes.
- Preheat oven to 350 degrees.
- Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work) that I used instead. I sprayed with cooking spray.
- Sift Flour, spices, baking soda and salt together in a bowl and set aside.
- Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground.
- Dice dates into pieces and coat with 2 tablespoons of flour set aside.
- In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg.
- Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped the nuts as our family has allergies to walnuts), dates and coriander seed (I added this to the flour).
- 1/3 cup batter in each large muffin tin. Bake 15-17 minutes. Turn out on wire rack and cover with plastic wrap over the top. When warm place in zip lock bags.
- Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.
Nutrition Facts : Calories 641.9, Fat 32.5, SaturatedFat 19.5, Cholesterol 186.5, Sodium 512.9, Carbohydrate 83.2, Fiber 1.9, Sugar 53.5, Protein 6.1
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